Quesadillas Recipe

Finely dice the red bell pepper and yellow onion. If using jalapeño, cut in half, remove seeds for milder heat, and mince finely.

In a medium bowl combine shredded chicken, diced pepper, diced onion, chopped cilantro, minced jalapeño (if using), lime juice, salt, black pepper, and ground cumin. Mix until evenly distributed. Taste and adjust seasoning.

Stir together the shredded cheddar and monterey jack cheeses in a separate bowl so they’re evenly mixed.

Lay 1 tortilla flat on a work surface. Sprinkle about 1/2 cup of the cheese mixture over one half of the tortilla, leaving a 1/2-inch border.

Top the cheese with about 1/2 cup of the chicken filling (adjust so the tortilla can fold without bursting).

Sprinkle another tablespoon of cheese over the filling to help the top tortilla stick (this step helps seal). Fold the empty half of the tortilla over the filled half to make a half-moon.

Repeat to assemble remaining tortillas (this recipe makes 4 quesadillas).

Stovetop method

Heat a large skillet or griddle over medium heat. Add 1/2 tablespoon oil and 1/2 tablespoon butter (or just oil) and swirl to coat. When the fat is shimmering, add one assembled quesadilla. Cook 2-3 minutes until the bottom is golden brown and crisp and the cheese begins to melt. Carefully flip with a wide spatula and cook the other side 1.5-2 minutes until golden and the cheese is fully melted. Reduce heat slightly if tortilla browns too quickly.

Transfer cooked quesadilla to a cutting board and let rest 1 minute, then slice into 3 wedges. Repeat with remaining oil/butter as needed and remaining quesadillas.

Arrange wedges on a plate and serve warm with sour cream, salsa, and guacamole. Optionally garnish with extra chopped cilantro and a lime wedge.

Leftover quesadillas can be reheated in a skillet or oven (350°F/175°C for 8-10 minutes) until warmed through and crisp.